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    Home » Mediterranean recipes

    Turkish Yogurt Soup (Yayla Çorbasi)

    Published: Feb 1, 2019 · Modified: Jul 16, 2021 by Shadi HasanzadeNemati · This post may contain affiliate links .

    1295 shares
    Jump to Recipe Print Recipe

    Turkish yogurt soup known as Yayla Corbasi is the perfect option for a light meal. This warm yogurt soup is simple, healthy, and naturally vegetarian.

    Turkish yogurt soup is the perfect option for a light meal. This warm yogurt soup is simple, healthy, and naturally vegetarian and gluten free.

    Turkish recipes are among my favorites. We have many classic recipes including Turkish eggs (cilbir), pide bread and lahmacun and now we have this delicious yogurt soup that I can't wait to share with you! It's light and so easy to make, perfect for a cold evening to enjoy for dinner.

    Table Of Contents:
    • About this recipe
    • Ingredients and substitutions
    • Instructions
    • Frequently asked questions
    • Serving suggestions
    • Notes and tips
    • More Soup Recipes
    • Step-by-Step Recipe

    About this recipe

    As you probably know by now, I lived in Istanbul for three years and learned a lot from my Turkish colleagues and friends about Turkish cuisine and how rich it is. I love Turkish food, because it always uses fresh and seasonal ingredients and simple cooking methods which results in delicious food like our favorite red lentil soup every time.

    Like other Middle Eastern and Mediterranean cuisines, yogurt is a frequently used ingredient in Turkish cuisine. It's used in appetizers such as cacik and labneh, main dishes and even drinks including ayran.

    Turkish yogurt soup, or yayla corbasi is a traditional soup that's made primarily with yogurt. It's a simple dish that's perfect for cold days or days that you'd like to have a light soup that doesn't require much work. We love having a bowl of this hot yogurt soup in winter and I usually make it in a big batch to enjoy through the week.

    Ingredients and substitutions

    To make warm yogurt soup, you need the following ingredients: Rice: preferably basmati or any long grain. Yogurt: we need plain yogurt, preferably Greek yogurt. Egg Flour Butter Dried mint: you can find dried mint on amazon or at local Middle Eastern and Mediterranean shops.
    • Rice: Any kind of white rice including basmati or jasmine would work for this recipe.
    • Yogurt: You can use Greek yogurt or regular yogurt as long as it's plain and not flavored. If you own an instant pot, you can try making yogurt at home.
    • Thickening mixture: A combination of egg and flour helps thickening the soup.
    • Dried mint: Another commonly used ingredient in Turkish cuisine, dried mint is usually sautéed in butter then added to the soup. You can find dried mint on Amazon or at local Middle Eastern and Mediterranean shops.

    Instructions

    1. Start by cooking the rice with water until it completely falls apart. To do so, you need more water than you usually use to cook rice. Remember, the water and rice are going to be the base of this soup.
    2. Mix yogurt, egg and flour and salt in a bowl. Add more water to the cooked rice and stir well. Take the rice off the heat. Using a ladle, slowly add a few ladles of the rice and water mixture to the yogurt and egg mixture. Stir well and mix.
    3. Add the yogurt and egg mixture back to the cooked rice and water and place it over medium heat. Simmer for about 15 minutes, stirring occasionally. Taste and add more salt if needed.
    4. In a small pan, melt butter and sauté dried mint for about 30 seconds until it releases its aroma. Add sautéed dried mint to the soup and stir well.
    Cook the rice, mix the egg with yogurt and flour. Add water to rice and then mix with the yogurt mixture. Add mint and serve.

    Frequently asked questions

    How do you add yogurt to soup without curdling?

    One thing that worries cooks about adding yogurt while cooking is that the food might curdle. To prevent curdling, you must add some of the warm rice and water to the yogurt and egg mixture and mix well to increase the temperature of the yogurt mixture. This step should be done slowly and gradually, meaning you need to add rice and water little by little to the yogurt and mix well after each addition.

    Can I make this soup ahead of time?

    Yes, you can make yayla corbasi up to 2 days in advance. Make sure to store it in an airtight container and keep refrigerated. To reheat, place the soup in a pot over medium heat for about 20 minutes.

    Can I freeze yogurt soup?

    This soup would be icy and lose its texture if frozen therefore its best to keep it refrigerated.

    Serving suggestions

    Turkish yogurt soup is a delicious light meal on its own but you can also serve it with some warm homemade pita or with some cold couscous salad or Turkish bulgur salad (kisir) to turn it into a full meal. I also love serving this with homemade borek.

    Turkish yogurt soup is a delicious light meal on its own .

    Notes and tips

    • The amount of rice for this recipe is ½ cup which might not seem enough. However, since the rice will be over cooked and would completely fall apart, it will multiply in size and would be enough for 4-6 servings.
    • It's best if you have the egg and yogurt at room temperature before you start cooking.
    • Use a large bowl to mix the yogurt and the egg because you'll need more space to stir in the water from the pot.
    • Dried mint burns easily therefore make sure not to sauté it more than 30 seconds. You can also use olive oil instead of butter.
    yayla corbasi or Turkish yogurt soup is easy and very tasty.

    More Soup Recipes

    • Easy Mediterranean Green Lentil Soup
    • Turmeric Ginger Red Lentil Soup Recipe
    • Ash Reshteh (Persian Noodle Soup)
    • One Pot Curry Lentil Soup (Vegan)

    Did you make this recipe? I'd love to hear about it! Please comment and leave a 5-star🌟 rating below. You can also follow us on Instagram, Facebook, Pinterest or subscribe to our newsletter to get a free e-Cookbook!

    Step-by-Step Recipe

    Turkish Yogurt Soup Yayla Corbasi

    Shadi HasanzadeNemati
    Turkish yogurt soup is the perfect option for a light meal. This warm yogurt soup is simple, healthy, and naturally vegetarian.
    4.85 from 32 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 1 hr
    Total Time 1 hr 10 mins
    Course Main Course
    Cuisine Mediterranean, Turkish
    Servings 4 servings
    Calories 204 kcal

    Ingredients
      

    • ½ cup white rice washed and rinsed
    • 5 cups water see notes
    • 1.5 cup plain Greek yogurt room temperature
    • 1 egg room temperature
    • 1 tablespoon all purpose flour
    • 1 teaspoon salt more if needed
    • 2 tablespoon unsalted butter see notes
    • 2 tablespoon dried mint see notes

    Instructions
     

    • Place the rice and 3 cups of water in a large pot and bring to simmer. Cover and cook for about 40 minutes until the rice is fully cooked and has fallen apart. If after 40 minutes, the rice hasn't fallen apart, add one more cup of water and cook for 15 more minutes.
    • In a large bowl, mix yogurt, egg, flour and salt. 
    • Once the rice is cooked and has broken into very small pieces, turn the heat off. 
    • using ladle, slowly add about 1 ½ cup of the rice and water to the yogurt and egg mixture and stir well after each addition. 
    • Add the yogurt and egg mixture back into the pot. Stir well, turn the heat on to medium and bring to a low simmer. 
    • Simmer for 15 minutes, stirring occasionally. 
    • In a small pan, melt the butter and saute dried mint for about 30 seconds. 
    • Add sauteed mint and butter to the simmering soup. Stir well. 
    • Serve Turkish yogurt soup warm. 

    Notes

    • The amount of rice for this recipe is ½ cup which might not seem enough. However, since the rice will be over cooked and would completely fall apart, it will multiply in size and would be enough for 4-6 servings.
    • It's best if you have the egg and yogurt at room temperature before you start cooking.
    • Use a large bowl to mix the yogurt and the egg because you'll need more space to stir in the water from the pot.
    • Dried mint burns easily therefore make sure not to sauté it more than a minute. You can also use olive oil instead of butter.
    • You can use long grain or short grain white rice for this recipe. Either basmati or jasmine rice would work.
    • You may need to add more water depending on the rice and how thick you would like the soup to be. 

    Nutrition

    Calories: 204kcalCarbohydrates: 23gProtein: 11gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 60mgSodium: 643mgPotassium: 167mgFiber: 1gSugar: 3gVitamin A: 322IUCalcium: 118mgIron: 1mg
    Did you make this recipe? Let us know how it was by leaving a comment and a 5-star review!
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    Reader Interactions

    Comments

    1. Michelle

      November 11, 2022 at 6:42 am

      5 stars
      It was so delicious and everyone loved it! Thank you for this amazing recipe!

      Reply
    2. Tayler

      November 10, 2022 at 9:35 am

      5 stars
      I made this soup for dinner last night and it was incredible! So full of flavor and definitely going to make it again.

      Reply
    3. Luci

      November 10, 2022 at 9:33 am

      5 stars
      This was so easy to make and really good! Thanks for sharing the recipe 🙂

      Reply
    4. nancy

      November 10, 2022 at 9:30 am

      5 stars
      i've never had yogurt in soup before. it sounds really interesting. i can't wait to make it on the weekend

      Reply
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